Poule au blanc

Method

1. 1 Boil a whole chicken with carrots, leeks, and celery over low heat for 80 minutes.
2. 2 Never fry the chicken beforehand; poule au blanc must retain its white color, so it should only be boiled.
3. 3 Strain 700 ml of the boiling water, then heat the butter with the flour for 2 minutes without letting the flour turn yellow.
4. 4 Pour the hot broth into the roux little by little and stir for 8 minutes until a smooth velouté sauce is formed.
5. 5 Sauté the mushrooms in butter for 5 minutes, then add them to the sauce.
6. 6 Beat the egg yolks with cream and lemon juice, mix in a little hot sauce, then turn off the heat before adding it to the pot; reheating will create a thick sauce.

With an appliance

• Pressure cooker 1 hr

  Replace step 1: pressure-cook the chicken for 25 minutes, then release the pressure naturally; the velouté sauce must still be made on the stovetop with the lid open.